Tagged: lite

Seriously, I love shrimp so much. They’re delicious AND good for you – two of my favorite things. 🙂 So finally, here’s shrimp recipe I promised you on Monday. I hope you love it (but don’t devour it as fast as I did…you’ll be sad when it’s all gone)!

To start, slice the spaghetti squash in half and scrape out any seeds and guts (just like you would a pumpkin for Halloween!). Place the squash cut side down in a microwave safe dish. Fill the dish with water so it’s about 1/4 of the way up the sides of the squash. Microwave in 6 minute intervals until the squash interior is tender and the outside can be pierced with a knife with little resistance. (I’ll typically do 3 rounds of 6 minutes for perfect squash!)

While the squash is cooking, in a small dish combine all of the salad ingredients except the arugula. Whisk well to combine. Set aside. Toss with arugula just before serving.

When the squash is cooked, scrape the inside of the squash with a fork to remove the flesh from the skin. This is how you’ll get your “spaghetti” strands from it. Combine the squash with butter, garlic, oregano, and parmesan.

For the shrimp, heat the olive oil in a large skillet over medium low heat. Add the garlic and red pepper flakes and let heat for 2 or 3 minutes until fragrant. Turn the heat to high and add the shrimp. Let cook for 3 or 4 minutes on each side. Add the wine and lemon juice and let cook for about 3 minutes more until the liquid reduced to coat the shrimp lightly. Add the lemon zest at the last moment when the shrimp are opaque and pink and gorgeous.

Serve the shrimp over the squash with the arugula salad (though really you could serve it with the shrimp on the salad and the squash on the side…or you could mix it all together… or serve it on a boat….or with a goat….or on a train…okay I’m done now, but you get the picture…the choice is yours!) and enjoy.

The title says it all. But just in case you are still too awe stricken to comprehend it I shall reiterate…

GUILT. FREE. QUICHE.

I’m not even kidding when I tell you that this quiche, inspired by the Tortilla -Crusted Goat Cheese and Asparagus Quiche in the June/July issue of Everyday with Rachel Ray(who I absolutely adore, thank you very much!!!!), is not just INSANELY delicious, but one slice is a mere 2 Weight Watchers Points!The average store bought/restaurant made quiche is a whopping 10 points!

You can sleep easy with this quiche recipe in your arsenal! (Heh. That was so corny that I actually “laughed out loud” Heh. I rock. Moving on…) I took your typical quiche and replaced half of the eggs with egg whites, replaced the heavy cream with creamy nonfat yogurt and I filled my quiche to the brim with caramelized onions, mushrooms and spinach. Caramelizing the onions and mushrooms requires a little time, but the flavors that develop are absolute bliss!

The tortilla crust, a la Rachel Ray, worked wonderfully! I feared the bottom might get a little soggy, but it got surprisingly crisp! This quiche is great leftover reheated in a toaster oven to keep the crust crunchy! I hope you loveeeeee itttttt!!!!

Spinach and Feta
Tortilla-Crusted Quiche

4 (fajita sized) whole wheat tortillas

2 eggs

1/4 cup egg whites (approximately 2 large or 3 small eggs worth)

1/2 cup nonfat yogurt

1 tablespoon unsalted butter

1 small red onion, sliced thin

1 1/2 cups button or cremini mushrooms, sliced

2 cups fresh spinach, chopped

4 oz. feta cheese, crumbled

1 teaspoon dried oregano

1 teaspoon granulated garlic

Preheat the oven to 375 degrees. Overlap the tortillas in a 9-inch pie plate sprayed lightly with nonstick spray.

Meanwhile, in a large skillet, melt the butter over low heat. Once melted, add the onions and stir to coat. Let cook on low heat for about 20 minutes, stirring occasionally, When the onions begin to caramelize, add the mushrooms and cook for 10 minutes more or until the mushrooms are brown. Add the spinach and cook until wilted. Pour mixture into the prepared pie plate. Sprinkle the top with crumbled feta.

In a medium bowl, whisk the eggs, egg whites and yogurt together. Pour over the spinach mixture in the pie plate. Sprinkle the top with oregano and garlic.

Bake for 35-40 minutes, until the top is golden in color and the center is set and no longer jiggly. Let sit 10 minutes before slicing and serving!

My apologies for the poor photo! The lighting in my kitchen is awful and I desperately need a new camera! Regardless, here is the finished product!!